Prepare muffin tin for 12 cupcakes and line with liners. Preheat the oven to 180 °C/375 F.
Combine all dry ingredients (Flour, sugar, salt, cocoa, baking powder, baking soda),in one large bowl, give it a quick stir and set aside.
In another large bowl whisk the eggs with sugar for 2 minutes or until white and double in volume. Add vanilla extract, slowly add milk, melted butter and melted chocolate chips.
Pour in dry ingredients at once and fold it into the wet batter with a wooden spatula. Pour exactly 1 & 1/2 ice cream scoop (1 ice cream scoop has 60ml or 1/4 cup) of the batter into each liner.
Bake at 180 °C/375 F for 24 minutes, or until a skewer/toothpick, inserted, comes out clean.
Allow cupcakes to cool for 10 minutes, in the tin. Then carefully remove and allow cooling completely. Core each cake with the cupcake corer or use Wilton tip no. 1A and fill each hole with a teaspoon or two of cherry pie filling.